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Black Pepper Chicken Karahi Recipe

This black pepper chicken karahi recipe is a rich and delicious chicken curry, packed with flavour and dimension from 3 different types of pepper. The chicken is tender and flavourful and the best part is it only takes around 30 minutes to cook!

What is chicken karahi? 

Chicken karahi or kadai chicken is a chicken dish cooked in a karahi which is very similar to a wok. This dish originates from the northern frontier of pakistan and is very popular throughout pakistan and south asia. Chicken karahi is traditionally a tomato based dish garnished with lots of ginger and chillies and served with naan, roti or rice.

The primary ingredients in chicken karahi are:

• Chicken
• Tomatoes
• Ginger
• Garlic
• Salt & Spices
• Oil

What is black pepper chicken karahi?

Black pepper chicken karahi is just like chicken karahi, except it’s spiced with lots of black and white pepper and doesn’t have any red chilli, coriander, or cumin. It’s very similar to Afghan chicken karahi but it’s still cooked like a Pakistani chicken karahi.

Ingredient Notes

The ingredients that go into this flavourful and delicious black pepper chicken karahi

Chicken – whole, skinless, on the bone and cut into 16 -18 pieces 

Ginger & Garlic – adds so much flavour and freshness

Onions – is savoury and works so well with the peppery spices

Tomatoes – provides moisture and helps make the masala thick and rich

Salt – is so important for flavour and balance

Ground Black Pepper – of course! We need black pepper for black pepper chicken karahi 

Ground White Pepper  – adds more peppery flavour and depth

Course Black Pepper – adds more depth, dimension and so much more flavour

Turmeric Powder – provides some colour and an earthy taste

Smoked Paprika (or regular paprika) – makes the karahi smokey and more flavorful 

Sugar – balances out all of the flavours and reduces any sourness in the tomatoes

Sliced Chillies and Ginger (for garnish) – adds texture, flavour and makes the karahi look beautiful

What to serve with the black pepper chicken karahi:

• My personal favourite has for be garlic naan, the garlicky, buttery, soft naan works so well with the peppery and delicious karahi

• Roti is a classic option to serve with chicken karahi 

• Boiled basmati rice works so well with the spicy chicken and who doesn’t love rice

• Other options for side dishes are, pickled red onions, yogurt, green chutney and salad or, sliced cucumbers sprinkled with sea salt

FAQ’s: Chicken Karahi

What is the best oil for making chicken karahi?

My favourite oil to use is extra virgin olive oil as it is full of flavour and since we aren’t deep frying the chicken it has a high enough smoking point.

However here are some alternatives: 

• Canola oil
• Vegetable oil
• Rapeseed oil
• Ghee

What does karahi mean? 

A karahi is a heavy bottomed circular pan that is very similar to a wok but it has steeper sides and a flatter bottom, it is typically made with either steel or cast iron. It originated from the Indian subcontinent and is used in Indian, Afghan, Pakistani, Bangladeshi, Nepalese and Caribbean cuisines.

What temperature do you cook the chicken karahi at?

Start on a high heat and continue cooking on a high heat while you add in the garlic, ginger, chicken. spices, onions and tomatoes. Once all of those have been added, put the heat on the lowest and until the chicken is fully cooked.

How do you know when the chicken karahi is done cooking?

When the chicken is fully cooked and white to the bone, there is very little water left and the masala is thick and glossy. Once it has reached this stage you can add in some lemon, add more seasoning or oil, if needed, then simply garnish and enjoy!

How to make Black Pepper Chicken Karahi – step by step 

1. Start with the prep by, peeling the ginger and garlic and crushing them in a pesel and mortar or food processor 
2. Slice the onions into quarter moons 
3. Grate the tomatoes on a box grater
4. Prep the garnish by, thinly slicing some green chillies and julienning some fresh ginger
5. Heat up a karahi or wok with some olive oil and add in the ginger and garlic paste, saute this for a couple minutes
6. Now, add in the chicken and brown on all sides
7. Once browned, add in the spices and salt and stir fry
8. Then, add in the onions and saute for about 2 – 3 minutes
9. Add in the grated tomatoes and sugar, stir together and lower the heat to the lowest and put on the lid and cook for 20 – 25 minutes stirring every 5 minutes, until the chicken is fully cooked to the bone
10. Once cooked, bhoon (stir fry) the karahi and finish off with some lemon juice, salt or oil, if needed, ginger and sliced green chilies
11. Serve with Garlic Naan, roti or basmati rice and enjoy!

Best tips and tricks for making Black Pepper Chicken Karahi:

• Boun the chicken karahi – Boun means fry in urdu. So, keeping the chicken moving and stir frying on a high heat will yield the best results for this recipe, the chicken will brown evenly, cook perfectly and it won’t burn!

• Use a heavy bottomed wok – Using a heavy bottomed or flatter bottomed karahi or wok will make this easier to stir fry and quicker to cook

• Get all of your ingredients ready beforehand – Before you start cooking having everything to hand will make the cooking process easier and quicker plus, cooking karahi dishes has a flow to it and having everything to hand helps to achieve that flow

• Always add garnish & always slice the garnish thinly – Thinly sliced green chillies and julienned ginger work the best to add texture, flavour and lots of colour

• When reheating – add a splash of water as the masala can dry up a little

What kind of chicken should you use for chicken karahi?

A whole skinless chicken cut in 16 – 18 pieces, one small chicken normally weighs between 1 – 1 ½ kg and is the best choice for karahi as it has so much flavour and the best texture. You can normally ask your butcher to do this for you or buy the chicken pre-cut.

Try not to use a large chicken for this recipe.

Can you make chicken karahi boneless?

Yes! You can use the same weight of boneless cubed chicken breast (which is about 1 kg) and make the rest of the recipe exactly the same. It won’t be as flavourful but it will still be delicious and is slightly quicker to make. 

Why are we adding onions to this chicken karahi?

Traditionally chicken karahi doesn’t have onions but rather, has a thick, flavourful tomato based sauce. The recipe calls for onions as it adds so much flavour and the savouriness of the onions works so well with the peppery spices. Plus, the onions add a lot of body to the masala of the chicken karahi.

Tips and Tricks – Black Pepper Chicken Karahi

• Boun the chicken karahi – Boun means fry in urdu. So, keeping the chicken moving and stir frying on a high heat will yield the best results for this recipe, the chicken will brown evenly, cook perfectly and it won’t burn!
• Use a heavy bottomed wok – Using a heavy bottomed or flatter bottomed wok or karahi will make this easier to stir fry and quicker to cook
• Get all of your ingredients ready beforehand – Before you start cooking having everything to hand will make the cooking process easier and quicker plus, cooking karahi dishes has a flow to it and having everything to hand helps to achieve that flow
• Always add garnish & always slice the garnish thinly – Thinly sliced green chillies and julienned ginger work the best to add texture, flavour and lots of colour
• When reheating – add a splash of water as the masala can dry up a little 
• Serve with – Garlic naan, roti or rice and with, lots of salad and some yogurt

The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe